Posted by Menachem Lubinsky on October 29, 2010 under Sixth Sense | 
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By Menachem Lubinsky
I was responding to one of the many pre-Kosherfest press interviews I routinely give each year, when one of the questions struck me. “Is the boycott of liberal Jews who disagree with Israeli policy hurting Israeli products in the US?” First off, I was not aware of any organized boycott, particularly by Jews who have historically suffered most from boycotts. Second, the numbers provided by the Israel Export Institute for the first half of 2010 show a significant increase in the export of kosher foods. It reminded me of the reporters who went so far as to argue with me that Jews were “boycotting” Agriprocessor just after the infamous raid and then again when a new heksher tzedek was established by Conservative Jews to confirm that kosher products were produced in plants that were scrupulously observing social justice.
Setting aside any prejudices that I may have against any of these boycotts, there was an attempt to make it appear that the dynamic growth of kosher foods was affected by these campaigns when in fact the numbers showed no such effect. In each instance, I consulted with retailers and wholesalers and could not find an iota of truth that any of these campaigns were having an effect. Even in the days when Agriprocessor was in the news, there was not even a trace of a boycott as customers continued to be guided by quality and price. After a quarter of a century of experience in this industry, I have learned that kosher consumers do not bring their social consciousness to the marketplace. When they look for kosher products, they simply consider how the product will benefit them and at what price. Kosher consumers are too savvy to be taken by people with an agenda that they consider to be suspect and unkosher.
Posted by Menachem Lubinsky on under Kosher Stores |
Jerusalem…by Idele Ross, Kosher Today Middle East Bureau Chief…Eden Teva Market, Israel’s first chain of retail groceries specializing in organic and whole foods, is now certified kosher under the supervision of the Israeli rabbinate. The markets are owned by Guy Provisor, the businessman who founded the chain in 2003. He told the Index website that they never had kashrut status because most of the products were imported from the Far East. During the last year, the company has acquired 700 new items which are now certified kosher - mostly dairy products and Oriental foods such as seaweed and sushi which are imported. He said the kashrut certification will cost the chain $150,000. Provisor emphasized that Teva market branches were never open on the Sabbath. Even though there was no kashrut certification, they never sold products containing seafood or pork so going kosher was natural. There are 10 Teva markets throughout the country. Provisor said the company plans on opening several more branches through 2011.
Posted by Menachem Lubinsky on October 28, 2010 under Kosher Stores |
Jerusalem…by Idele Ross, Kosher Today Middle East Bureau Chief…The Israeli demand for organic produce and whole foods is clearly more than a passing trend as major supermarkets are now offering more than a few pesticide-free vegetables and fruits in their produce section. Major food retailers are now realizing that the organic and whole food sales are potentially a multimillion dollar market that is on the rise in Israel. The Super-Sol supermarket chain has just opened its first organic foods department under the name Super-Sol Green. The first branch of the new retailing format, which opened inside the Super Sol Deal branch in Ra’anana, is a store within a store. The venture is intended to compete with the Eden Teva Market chain which opened seven years ago and has stores throughout the country. Haaretz reports that the Super-Sol Green department at the Ra’anana Super Sol Deal has about 1,500 products for sale over about 90 square meters of floor space. It features health foods, organic products, wine and cheeses and special gluten free products. Super Sol plans on opening three additional Super Sol Green locations in the center of country by the end of the year. These will be supplemented in the next two years by similar natural food departments at other Super Sol deal branches and at Super Sol big locations.
Posted by Menachem Lubinsky on under Kosher Travel |
Tel Aviv…El Al passengers who order a strictly kosher meal these days are also likely to receive an orange survey form seeking information on the passenger’s view on the quality and kashrut of the meal. It even asks customers whether the heksher should be improved, when in fact, El Al strictly kosher meals are already certified by the leading kashrut organizations in the US and Israel. It asks passengers to compare the meals with other strictly kosher meals served on other airlines, including the hechsher. Airline sources say that El Al is seeking to gain even greater market share in its already formidable share of strictly kosher travelers. The kosher survey is part of the airline’s overall emphasis on improving customer service at all levels.
Posted by Menachem Lubinsky on October 27, 2010 under Kosher Restaurants |
Brooklyn, NY…Elan Kornblum, affectionately known as “The Restaurant Guy” is credited with raising the profile of kosher restaurants throughout the world. His Great Kosher Restaurants Magazine ( www.GreatKosherRestaurants.com) features some of the world’s leading kosher restaurants. His website and newsletter regularly track events and promotions at some of these leading restaurants. Now Elan has added a VIP Platinum VISA Rewards credit card to offer clients rewards while dining kosher. The card has no annual fee, offers low introductory annual percentage rate on purchases, and allows customers to earn bonus points for free airline tickets, merchandise, cash-back and more at participating merchants. Elan intends to offer many special promotions with the use of the card and promises to continue to make kosher dining “a rewarding experience.”
Posted by Menachem Lubinsky on October 26, 2010 under Kosher Stores |
Chicago…Just a few short weeks after it re-opened its flagship kosher store in Evanston, Jewel-Osco this week re-opened yet another store, this time in Lakeview, not your typical kosher neighborhood. For kosher consumers in the area, the redesign and reopening of the major supermarket in the area was an opportunity to influence management to open a kosher store within the store, albeit not as extensive as the Evanston store which serves the Chicago kosher market. With the help of Yakov Yarmove, in the Ethnic Marketing and Specialty Foods division of SuperValu, the community’s wishes came true. Under the supervision of the Orthodox Union (OU), the store features a dedicated kosher gourmet cheese section, packaged meats and other products, kosher dairy, bakery and fish. After meeting with members of the local Jewish community, Yarmove was surprised to learn of the 400-500 kosher families living in the store’s vicinity, who were tired of trekking to Jewel’s kosher havens in Evanston and Highland Park. “No one likes to schlep,” Yarmove said.
Posted by Menachem Lubinsky on under Kosher Catering |
Great Falls, VA…Walter Scheib remembers the day a team of rabbis koshered the White House kitchen for the traditional Chanukah party, under the watchful eye of First Lady Laura Bush. Chef Scheib had the distinction of serving two First Families, the Clintons and the Bushes. Now, Scheib believes that he has much to offer the rapidly growing kosher community with its emphasis on gourmet and upscale foods. He is planning to offer his artistry to kosher caterers, clients who desire an upscale kosher experience and to the creation of many new and innovative kosher products. In April 1994, after a lengthy application and screening process, Walter Scheib became the chef to America’s chief executive and the First Family. First Lady Hillary Clinton, impressed by the comprehensive spa menu Scheib had developed for the Greenbrier resort, as well as his highlighting of American cuisine, personally hired Scheib. For 11 years, he prepared everything from simple family meals to elaborate and formal State Dinners. His culinary creations dazzled and delighted White House guests including Nelson Mandela, Emperor Aikihito, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair, Vicente Fox, and others, not to mention the thousands of congressional members, journalists, and other House visitors who got to know his food. Since he returned to private life, Scheib has founded The American Chef, the company through which he shares his knowledge of the development of American cuisine at the White House, as well as White House remembrances, with audiences across the country. Now Scheib is planning to open a special division for kosher.
Posted by Menachem Lubinsky on October 25, 2010 under Kosher Slaughter |
Jerusalem…Nikur (“deveining”) involves removing certain forbidden veins and fats from cattle. They are extremely prevalent in the hindquarters, and due to the complexity involved in their removal, this part of the animal is generally not sold as kosher. In an exclusive interview with Kosher Today, Israel’s Chief Rabbi Shlomo Amar claimed that all kosher meat in Israel routinely includes the practice of Nikur. The Sephardic Rishon Letzion said that the nikur requirement was part of the steady upgrade of kashrus in Israel. The Chief Rabbi has a reputation of being tough on kashrus, a source told Kosher Today. “When he was rabbi of Tel Aviv, he withdrew certificates from establishments that were open on Shabbos, ending a practice that was known in some circles as the 6-day certificate.
Posted by Menachem Lubinsky on under Kosherfest |
Secaucus, NJ…Kosherfest 2010, the 22nd edition of the International Kosher Food Trade Show, opens here on Tuesday (October 26th) at the Meadowlands Exposition Center for two days in what organizers say will be the largest and most impressive showcase in its history. Produced by Diversified Business Communications and co-produced by LUBICOM Marketing Consulting, the show will feature some 350 exhibits and host more than 7,000 food professionals from some two dozen countries around the world. The number of products with kosher certification has reached 125,000 in an industry valued at nearly $13 billion in sales, topped only by Israel with an estimated $17 billion in sales. With 13% annual growth amidst the continuing recession, the industry has reason to be optimistic. The show was sold out weeks in advance of its opening tomorrow. The 2010 edition of Kosherfest will mirror some of the latest developments in kosher, including the expansion of kosher in such countries as Canada and Argentina, the rapid rise of healthier kosher foods (i.e. spelt, gluten-free, natural and organic), a much younger market with its demand for many new specialty foods and even targeted cookbooks, and an impressive list of new and exciting products, highlighted by this year’s winners of Kosherfest’s highly coveted New Product Competition.
Posted by Menachem Lubinsky on October 22, 2010 under Kosherfest, Sixth Sense |
By Menachem Lubinsky
As preparations for Kosherfest went into high gear this week, all eyes are on the New Product Competition scheduled for October 13th. Hundreds of new products were submitted in what has become an important event for kosher food manufacturers. The conventional wisdom, and indeed the evidence supports it, is that winners benefit from being designated best in a given category and certainly when receiving the honors of being “Best in Show.” But to my surprise, I learned that several winners in the past few years are no longer on shelves. What was thought to be automatic is perhaps not so automatic.
In discussing this surprising finding with several distributors, I was relieved to learn that the new product winners that did not make it were a distinct minority. They pointed to several products including at least one “Best in Show” that literally turned around a business. So is there a formula for success? Is there a message for those products that will be crowned winners? It appears that being the winner is only part of a broader marketing effort that includes merchandising, advertising and public relations. Too often a product is left to rest on its laurels without recognizing that the ultimate judge is not the panel that decides the best product but the consumer. Recognizing that simple fact can make the producer of a new and innovative product a true winner!
